鲜荔枝加工干制，历史悠久。成品肉厚，味香甜，历来为自尝及送礼佳品，远销国内外。加工荔枝干的品种，多采用怀枝、糯米糍，尤以糯米糍为佳，制成品肉厚核小，蜜甜醇香，近年来因糯米糍价高较少加工。制成干果的比率依品种、气候条件和加工技术不同稍有差异。制成品100kg，原料糯米糍需400-500kg，怀枝则只需350-380kg。加工方法分日晒和热干燥（火焙或热风干燥）。以日晒和热风干燥成品品质较佳，火焙次之。
利用固相微萃取(SPME)、GC - MS研究荔枝鲜果，半干型荔枝干以及焦化的荔枝干的香气成分。
The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper.
荔枝干风味饮料原料最佳配比为：可溶性固形物含量为10%左右的荔枝干原汁，再添加10%的蔗糖和0.18%的柠檬酸。
The optimum formula for the soft drink was as follows: dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.
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